Yogurt
General note on yogurt making: For yogurt, the key is getting the temperatures right. Ingredient quantities are less precise, and can be adjusted according to personal taste (e.g., more starter for a stronger yogurt flavor). Flavorings such as jam, fruit, spices, or even cucumber & black pepper (tzatziki style) may be added either before fermentation begins or before refrigeration.
Paula’s Dairy Yogurt
Makes 3 PINTS
3 pints milk
½ c dry milk (or "dried" milk, if you're English like Paula and Clare) if desired, for extra thickness
2 tsp “starter” (live yogurt)
Heat to ~165-180 ºF in a large pan; keep at temperature for up to 10 minutes. Pour into 3 clean 1 pint Mason jars; cool to 105-115 ºF. Meanwhile, reserve 1 TB hot milk to cool in a small bowl. Add 2 tsp ''starter'' (live yogurt) and stir to smooth. Add starter/milk mix to cooled milk in jars, stir briefly. Incubate jars (e.g., in a towel lined cooler) overnight. Refrigerate for up to 1 month.
Mike’s Vegan Yogurt
Makes 4 PINTS
2 c cashews
2 TB sugar, maple syrup, or agave
pinch salt
1 ½ c water
½-1 tsp probiotic powder or yogurt starter, or 3 vegan probiotic capsules
Soak cashews overnight, rinse and discard water. Blend all ingredients in blender. Pour in jars, heat to 165 ºF to destroy bad bacteria. Cool and add starter. Incubate overnight, then refrigerate.
